ﺍﻟﻌﺭﺒﻴﺔ ﺍﻟﺨﻠﻴﺞ ﻟﺩﻭل ﺍﻟﺘﻌﺎﻭﻥ ﻤﺠﻠﺱ ﻟﺩﻭل ﺍﻟﺘﻘﻴﻴﺱ  ﻫﻴﺌﺔ 
STANDARDIZATION ORGANIZA TION FOR G.C.C (GSO) 
 
    
ﻣﺸﺮوع: ﻧﻬﺎﺋﻲ  
 
 
  
GSO5/FDS….. /2009  
 
 
  
ﺴﺭﻴﻌﺎﹰ ﺍﻟﻤﺠﻤﺩ ﺍﻟﺨﻭﺥ   
QUICK FROZEN PEACHES  
                                                         
 
إﻋﺪاد  
 
 
اﻟ اﻟﻤﻨﺘﺠﺎتاﻟﻠﺠﻨﺔ  ﻣﻮاﺻﻔﺎت  ﻟﻘﻄﺎع اﻟﺨﻠﻴﺠﻴﺔ  ﻔﻨﻴﺔ  ﻭﺍﻟﺯﺭﺍﻋﻴﺔ  ﺍﻟﻐﺫﺍﺌﻴﺔ  
 
 
 
 ﻟﺫﻟﻙ ﺒﺸﺄﻨﻬﺎ،  ﻭﺍﻟﻤﻼﺤﻅﺎﺕ  ﺍﻟﺭﺃﻱ ﻹﺒﺩﺍﺀ ﺘﻭﺯﻴﻌﻬﺎ  ﺘﻡ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻟﻤﻭﺍﺼﻔﺔ  ﻤﺸﺭﻭﻉ  ﺍﻟﻭﺜﻴﻘﺔ ﻫﺫﻩ
 ﺍﻋﺘﻤﺎﺩﻫﺎ  ﺒﻌﺩ ﺇﻻ ﺨﻠﻴﺠﻴﺔ ﻗﻴﺎﺴﻴﺔ ﻜﻤﻭﺍﺼﻔﺔ  ﺇﻟﻴﻬﺎ ﺍﻟﺭﺠﻭﻉ  ﻴﺠﻭﺯ ﻭﻻ ﻭﺍﻟﺘﺒﺩﻴل،  ﻟﻠﺘﻐﻴﻴﺭ ﻋﺭﻀﺔ ﻓﺈﻨﻬﺎ
ﺍﻟﻬﻴﺌ ﺇﺩﺍﺭﺓ ﻤﺠﻠﺱ ﺍﻟﺨﻠﻴﺠﻴﺔﻤﻥ  ﺔ.   
 
 
 
 
     
 
 
Foreword  
  
 
  
Standardization Organization for G CC (GSO) is a regional Organization 
which consists of the National Standard s Bodies of GCC me mber States. One 
of GSO main functions is to issue Gulf Standards /Technical regulation 
through specialized technical committees (TCs). 
 
GSO through the technical progra m of committee TC No 5  "  The Gulf 
Technical Committee for Food and Ag ricultural Standards Products" has 
prepared this Standard .  The Draf t Standard has been prepared by ( KINGDOM 
OF SAUDI ARABIA      ) 
 
 The draft Standard has been prepared  based on relevant ADMO, International 
and National foreign Sta ndards and references. 
 
This standard has been approved as Gu lf (Standard / Technical Regulation)   
by GSO Board of Directors in its meeting No ..../....  …….held on    /    /   /  H 
,  /    /   G 
 
 
  
 
 
 
  
 
  
 
  
 
    
 
 
 
  
 
  
QUICK FROZEN PEACHES
 
 
 
 
Date of GSO Board of Directors’ Approval :  
Issuing Status :  GSO STANDARD  GSO ...... / 2009
 
 1QUICK FROZEN PEACHES  
 
 
1. SCOPE 
 This standard shall apply to quick fro zen peaches of the species Prunus Persica 
L. as defined below and offered for direct consumption without further 
processing, except repacking, if required.  It does not apply to the product when 
indicated as intended for further processing or for other industrial purposes. 
 
2. DESCRIPTION 
2.1 GSO 9 "Labelling of prepackaged foods".  
2.2 GSO 20 "Methods for the determination of  contaminating metallic elements in 
foodstuffs". 
2.3 GSO 21 "Hygienic regulations for food plants and their personnel". 2.4 GSO 244 "Methods of test for vegetable,  fruits and their products, first part: 
organoleptic examination, determination of net weight and drained weight, 
determination of apparent viscosity, determination of head-space, determination of 
extraneous matter and defective fruits". 
2.5 GSO 323"General requirements for tran sportation and storage of chilled and 
frozen foods". 
2.6 GSO 382"Maximum limits for pesticides residues in food products, Part 1". 2.7 GSO 383"Maximum limits for pesticides residues in food products, Part 2". 2.8 GSO 839 "Food packages – Part 1: General requirements". 2.9 GSO 988"Limits of Radioactivity levels permitted in foodstuffs – Part 1". 2.10 GSO 998 "Methods for detection of permi ssible radionuclides limits in food – Part 
1: Gamma spectrometry analysis: A–Cs-134, Cs-137".  
2.11 GSO 1016 "Microbiological criteria for foodstuffs – Part 1". 2.12 GSO  "Expiration periods of food products". 2.13 GSO 1287 "Methods of sampling of prepackaged fruit and vegetable products". 2.14 GSO  "Maximum limits for contaminating metallic elements".  
3. DESCRIPTION 
3.1 Product Definition 
 Quick frozen peaches is the produc t prepared from fresh, sound, properly 
ripened fruit conforming to the char acteristics of Prunus persica L., but 
excluding nectarine varieties, which fruit is packed with or without a dry sugar 
of a syrup and is packaged.  GSO STANDARD  GSO ...... / 2009
 
 23.2 Style 
 Quick frozen peaches shall be presented in the following styles: 
 (a) Whole - unfitted whole peaches; (b) Halves - pitted and cut into two approximately equal parts; (c) Quarters - pitted and cut into four approximately equal parts following the 
longitudinal axis; 
(d) Sliced - pitted and cut into wedge shaped sectors of approximately equal 
size; 
(e) Pieces - (regular or irregular) - pitte d and comprising regular or irregular 
shapes and sizes; 
(f)   Diced - pitted and cut into cube-like parts having a maximum size of 15 mm 
long on one edge. 
 (g) Other Styles     
Any other presentation of the product shall be permitted provided that it:    
 A) Is sufficiently distinctive from other forms of presentation laid down in this 
standard 
B) meets all other requirements of this standard؛  
C) is adequately described on the label to avoid confusing or misleading the consumer 3.3 Varietal Type  Peaches of distinct varietal types shall be designated:  "Freestone" – where the pit separates readily from the flesh; or  "Clingstone" - where the pit adheres to the flesh 3.4 Colour Type  Peaches of distinct varietal differenc es shall be designated according to the 
colour of the ripe flesh. 
(a) White - varietal types in which th e predominant colour ranges from white 
to yellow-white; 
(b) Yellow - varietal types in which th e predominant colour ranges from pale 
yellow to light orange; 
(c) Red - varietal types in which the colour ranges from orange red to red 
with more or less pronounced variegat ed red colouring other than that 
associated with the pit cavity; 
(d) Green - varietal types in which the predominant colour is light green but 
which are fully mature and properly ripened. 
3.5 Definition of Visual Defects 
(a) Discolouration - discolouration due  to oxidation or bruising and which 
materially detracts from the appearance of the product; GSO STANDARD  GSO ...... / 2009
 
 3(b) Blemish - units affected by insect in jury or scab pathological damage 
or other similar means; 
(c) Stalks (stems) - the immediate st alk which attaches the peach to the 
branch of the peach tree; 
(d) Extraneous Vegetable Matter (E.V.M .) - harmless vegetable material 
such as pieces of leaf; 
(e)  Excess trim and mechanical dama ge - units gouged or severely trimmed 
such that the apparent appearance and shape of the unit is materially altered;  
(f)   Fibrous units - units with tough fibres that are objectionable when eaten;  
(f)   Overripe or mushy - units that are excessively soft or disintegrated to the 
extent that they have lost their normal shape;  
(g) Pit fragments - pieces of pit which ar e hard and sharp and are at least 
3 mm in any dimension. 
4.       GENERAL DEMANDS   
4.1  The total soluble solids content of the liquid extracted from the thawed, 
comminuted sample shall not be more th an 35% m/m nor less than 18% m/m, as 
determined by refractometer at 20oC.  
 The amount of syrup used shall be no more than that required to cover the 
peaches and fill thesp aces between them. The total soluble solids content of the 
liquid extracted from the thawed, comminuted sample shall not be more than 30% m/m nor less than 15% m/m, as determined by refractometer at 20
oC. 
4.2 practically free from blemished units; 
 practically free from stalks (stems), or  portions thereof, or other extraneous 
vegetable matter (E.V.M.); 
 practically intact units for the style and may be materially altered in shape due to 
excess trimming or mechanical damage; 
 reasonably free from fibrous units;  reasonably free from overripe, mushy or disintegrated fruit;  reasonably free from peel;  free from whole pits (stones) except in whole style;  practically free from pit fragments. 
4.3 practically free from dark discolouration or green areas (except for green in green 
types); 
4.4 of good, reasonably uniform colour characteristic of the varietal type 4.5 free from foreign flavour and odour; 4.6 be product strength and not be _in line or the heart of the solution packaging. 4.7 Add quantities. consistent with good match their characteristics and standards      Gulf own – from the following articles: GSO STANDARD  GSO ...... / 2009
 
 44.7.1 Sugars (sucrose, invert sugar, invert  sugar syrup, dextrose, fructose, glucose 
syrup, dried glucose syrup). 
4.7.2  Citric acid Limited by GMP 4.7.3  Ascorbic acid 750 mg/kg 
4.8 of similar varietal characteristics; 4.9 are additives used specifications Gulf related 4.10 The permissible concentration of contaminating metals shall be within the 
maximum limits established by the GSO standards mentioned in items (2.12-). 
4.11 The pesticide residues shall be within the maximum limits established by the 
GSO standards mentioned in items (2.6 and  2.7). 
4.12 Limits of radioactivity levels permitted shall comply with those specified in the 
GSO standard mentioned in item ( 2.9). 
    
4.13 Tolerances for Defects 
 
Table 1 
Whole Style (20 units) 
Defect Categories 
 
Defect  
Unit of Measurement Minor Major Serious Total 
(a) Discolouration or green Each 4 cm² 1    
(b) Blemish Each 0.5 cm² to 1 cm² 1    
 > 1 cm²  2   
 Very dark, penetrating     
 the flesh   4  
(c) Stalks (stems), E.V.M Each piece   2   
(d) Excess trim and  
mechanical damage Each unit  2   
(e) Fibrous unit Each unit  2   
(f) Overripe, mushy Each unit  2   
(g) Peel Each 1 cm² 1    
Total Allowable Points  25 8 4 25 
 GSO STANDARD  GSO ...... / 2009
 
 5Table 2 
Halved and Quartered Styles (30 units) 
Defect Categories  
Defect  
Unit of Measurement Minor Major Serious Total 
(a) Discolouration or green Each 4 cm² 1    
(b) Blemish Each 0.5 cm² to 1 cm² 1    
 > 1 cm²  2   
 Very dark, penetrating     
 the flesh   4  
(c) Stalks (stems), E.V.M Each piece   2   
(d) Excess trim and  
mechanical damage Each unit  2   
(e) Overripe, mushy Each unit  2   
(f) Fibrous unit Each unit  2   
(g) Peel Each 1 cm² 1    
(h) Pit fragments Each piece  2   
Total Allowable Points  25 8 4 25 
(i) Whole pits (stones)   1 per 3 kgs     
 
Table 3 
Sliced, Diced, Pieces, Styl es (300 g drained fruit) 
Defect Categories  
Defect  
Unit of Measurement Minor Major Serious Total 
(a) Discolouration or green Each 4 cm² 1    
(b) Blemish Up to 1 cm2 1    
 > 1 cm²  2   
 Very dark, penetrating     
 the flesh   4  
(c) Stalks (stems), other 
E.V.M Each piece   2   
(d) Excess trim  Each unit 1     
(e) Overripe, mushy Each unit 1     
(f) Fibrous  Each unit  2   
(g) Peel Each 1 cm² 1     
(h) Pit fragments Each piece  2   
Total Allowable Points  25 6 4 25 
(i) Whole pits (stones)   1 per 3 kgs     
 GSO STANDARD  GSO ...... / 2009
 
 65. HYGIENE 
5.1 The production shall comply with hygi enic conditions stated in the GSO 
standard mentioned in (2.3). 
5.2 Microbiological limits shall not exceed th e limits stated in the GSO standard 
mentioned in item (2.11). 
6.  PACKAGING  AND   LABELLING 
6.1 The containers shall be clean, hygienic, suitable, dry and hermetically sealed. 
In the case where tin cans are used, they shall comply with the GSO standard mentioned in (2.8)  
6.2             Size of packed product (fruits and packing medium) shall occupy not less than 
  90% of the water capacity of the container. 
6.3            Without prejudice to what is mentioned in the GSO standard mentioned in (2.1) 
  and in (2.12) the following information shall be declared on the container: 
6.3.1  The producer name, its address and its commercial sign to she found.  6.3.2  The kind name and its kind ( the produc t form : a whole - halves - quarters - 
  sections - cubes - a removed the peel or not removed ) . and so on.  
6.3.3  A kind amid the packing.  6.3.4  The carbohydrates name and their concentration degree.  6.3.5   The additives or a list by the components.  6.3.6  The net weight at the packing.  6.3.7  The date of production and expiry date.  6.3.8  The conditions of memorization and storage and the circulation.   
7.          SAMPLING   
  The samples shall be taken according to the GSO standard mentioned in  
  (2.13). 
 
8. METHODS OF ANALYSIS 
  - The methods of test mentioned in GSO standard mentioned in (2.2), (2.4), 
  (2.10). 
9.             Transportation and Storage: 
 The requirements stated in the GSO sta ndard mentioned in item (2.5) shall be 
observed. 
8 GSO STANDARD  GSO ...... / 2009
 
 7 
   
References : 
 
- Codex Alimentarius Volume 5A/1994 
          Codex Standa rd NO. 75/1981 for Frozen Peaches. 
- EGYPTIAN Standard NO 3858/2002 Frozen Peaches . 
- GSO 123/ 1990 GENERAL REQUIREMENTS 
          FOR FRES H FRUITS AND VEGETABLES .